As the evenings get a little bit darker a little earlier... we’re craving comfort food and this pasta bake does the trick!
Preheat your oven to 200°C.
Prepare a long, deep baking tray, which will fit the ziti, by greasing it well. Bring a large pot of salted water to a boil.
Warm the olive oil in a frying pan and crumble in the sausage meat. Fry for 5 mins until browned and sizzling.
Pour the wine into the sausage pan and bring to a simmer, scraping the pan to remove any sausage that may be stuck to the bottom.
Add the mustard and chilli flakes then pour in the cream slowly and bring to a simmer. Stir in the kale and cook for 2 mins until the kale is just wilted. Season and set aside, keeping warm.
Add the pasta to the boiling water and cook according to the packet instructions or until al dente. Reserve 1 cup of the cooking water and drain the pasta well.
Add the pasta with the reserved pasta water to the sausage sauce and mix well to combine. Transfer to the prepared baking tray, top with the mozzarella and place in oven.
Cook for 15 minutes or until golden and bubbling. Grind over freshly ground black pepper and serve with a large green salad.
¼ cup olive oil
450 grams L’Authentique pork and fennel French grind
2 cups dry white wine
1 teaspoon Farro dried chilli flakes
½ bunch kale, washed, hard centre spine removed and roughly chopped
2 tablespoons Dijon mustard
400 mls cream
500 grams La Molisana ziti pasta
300 grams mozzarella sliced